First, cook the rice according to your preferred method. Rinse the rice under cold water until the water runs clear, which helps to remove excess starch. Cook the rice in a rice cooker or on the stove with the right amount of water until fluffy.

While the rice cooks, sauté your vegetables. Heat 1 teaspoon of sesame oil in a pan and add your julienned carrots. Cook for about 2-3 minutes until they’re tender but still vibrant. Add washed spinach and sauté just until wilted. Set aside to cool.

In the same pan, now add your thinly sliced beef. Mix in the soy sauce, sugar, and sesame oil. Stir-fry for about 5 minutes until the beef is cooked through and nicely caramelized. Remove from heat.

In a separate pan, whisk the eggs and cook them flat to create a thin omelet. Once cooked, let it cool, and then slice it into thin strips.

Lay a sheet of seaweed on a bamboo mat. Spread a thin layer of rice across the seaweed, leaving about an inch at the top. Place your beef, vegetables, and egg strips in a line across the rice. Now, it’s rolling time!

Using the bamboo mat, start rolling from the bottom tightly, ensuring everything stays in place. Keep rolling until you reach the bare edge of the seaweed. Use a little water to seal it.

With a sharp knife, slice your kimbap rolls into bite-sized pieces. Enjoy fresh or chilled!